There’s something special about sitting down to a Sunday roast, whatever the size of your household. These fantastic new selections will take care of your Sundays for a whole month, with delicious premium roasts of beef, pork, lamb and poultry. Enjoy Donald Russell quality and flavour, every weekend!

Defrost in a refrigerator. Remove the Silverside from the packaging and pat dry with kitchen paper. Allow the meat to come to room temperature well in advance or for at least 30 minutes before cooking. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement. Rub a little oil onto the joint then season well with good quality sea salt & black pepper. Place the beef fat side up onto a metal trivet which should line the base of the tray. Alternatively make a trivet by roughly chopping equal amounts of onion, carrots and celery. Cook the joint to your liking based on the guide below.

Chefs Tip:We would recommend this joint is cooked to medium bearing in mind that the residual heat in the joint can cook it on as much as 10°C, so the roast can be removed early and allowed to finish cooking as it rests. Once your joint is cooked to your liking, remove from oven. Place on a board or platter, cover with foil and leave to rest for at least 20 minutes. Once rested, carve the meat across the grain in thin even slices.

Pork Shoulder Roast with Crackling

Before cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Allow the meat to come to room temperature for up to 30 minutes before cooking. Preheat the oven to 250°C / Fan 230°C / Gas 9. Season joint with salt and pepper just before cooking. Sear the meat for 15 minutes in the oven. Reduce temperature to 180°C / Fan 160°C / Gas 4 and cook for 25 - 30 minutes per 450g (lb). Once joint is cooked, rest it in the warm place for at least 20 minutes.

Lamb Whole Shoulder

Defrost in fridge overnight. Remove meat from packaging. Preheat oven to 180C/Gas 4. Brush oil directly onto meat and season with salt, pepper and garlic. Place on a baking tray then into oven and cook for 50-60 minutes. Remove from oven, cover with foil and allow to rest for 10 minutes before serving.

Whole Free-range Chicken

Before cooking allow the bird to come to room temperature, season generously with salt and pepper and sear in a hot oven at 230°C / Fan 210°C / Gas 8 for 15 minutes. Reduce the temperature to 180°C / Fan 160°C / Gas 4 and cook for 15-18 minutes per 450g (lb). Once cooked allow to rest for at least 10 minutes before carving.